Sir Frederick Gowland Hopkins

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Sir Frederick Gowland Hopkins

Sir Frederick Gowland Hopkins 1861-1947, English biochemist, educated at Cambridge and the Univ. of London. He was professor of biochemistry at Cambridge (1914-43). Among his contributions were important studies in carbohydrate metabolism and muscular activity, including the discovery of the relationship of lactic-acid formation to muscular contraction. Through his feeding experiments with laboratory animals he concluded that "accessory food factors" (later named vitamins) are essential to health. For this work he shared with Christian Eijkman the 1929 Nobel Prize in Physiology or Medicine. He was knighted in 1925. His works include Newer Aspects of the Nutrition Problem (1922), The Problems of Specificity in Biochemical Catalysis (1931), and Chemistry and Life (1933).

Bibliography: See J. G. Crowther, British Scientists of the Twentieth Century (1952).

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Hopkins, Sir Frederick Gowland

A Dictionary of Food and Nutrition | 2005 | | Â© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

Hopkins, Sir Frederick Gowland (1861–1947) British biochemist; discovered the amino acid tryptophan (1902, jointly with S. W. Cole), and later its essentiality; ‘accessory food factors’ (later named vitamins) 1906. Also discovered glutathione, and xanthine oxidase, the enzyme responsible for uric acid formation; Nobel Prize 1929.

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DAVID A. BENDER. "Hopkins, Sir Frederick Gowland." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (November 10, 2009). http://www.encyclopedia.com/doc/1O39-HopkinsSirFrederickGowlnd.html

DAVID A. BENDER. "Hopkins, Sir Frederick Gowland." A Dictionary of Food and Nutrition. 2005. Retrieved November 10, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-HopkinsSirFrederickGowlnd.html

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